食品与发酵工业 >

2026 , Vol. 52 >Issue 1: 198 - 205

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043991

研究报告

不同酿酒酵母发酵对橘子酒芳香特性和感官品质的影响

  • 文颖 ,
  • 刘慧婕 ,
  • 邓琪婕 ,
  • 蔡俊
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  • (湖北工业大学 生命科学与健康工程学院,湖北 武汉,430000)
第一作者:硕士研究生(蔡俊教授为通信作者,E-mail:hgdcaijun@hbut.edu.cn)

收稿日期: 2025-07-21

  修回日期: 2025-08-21

  网络出版日期: 2026-01-22

基金资助

国家自然科学基金项目(32302019);湖北省重点研发项目(2022BBA0053)

收起

Effects of different Saccharomyces cerevisiae strains on the aromatic profile and sensory attributes of tangerine wine

  • WEN Ying ,
  • LIU Huijie ,
  • DENG Qijie ,
  • CAI Jun
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  • (School of Life Science and Health Engineering, Hubei University of Technology, Wuhan 430000, China)

Received date: 2025-07-21

  Revised date: 2025-08-21

  Online published: 2026-01-22

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摘要

酿酒酵母是果酒行业核心菌株,其选择对橘子酒芳香特性及感官品质起决定性作用。该研究以宜昌蜜橘为原料,选用6种酿酒酵母(EC1118、RC212、AU、BA、Fresco、Fermol Blanc)发酵,通过分析理化指标、顶空固相微萃取-气质联用(headspace solid phase micro extraction-gas chromatography-mass spectrometer, HS-SPME-GC-MS)检测挥发性成分,结合电子舌和感官评鉴评估各菌株对橘子酒品质的影响。结果显示,6种酵母均能完成发酵,RC212和BA菌株发酵的最终酒精度较高,分别为(10.60±0.14)%vol和(10.70±0.14)%vol。BA菌株发酵的总酸度最高(7.50±0.11) g/L,Fermol Blanc菌株发酵的总酸度最低(5.88±0.11) g/L。HS-SPME-GC-MS检测出25种关键挥发性成分,Fresco菌株酯类合成能力突出,癸酸乙酯、辛酸乙酯、乙酸异戊酯等酯类的气味活性值(odorant activity value,OAV)显著,赋予酒体浓郁果香。AU菌株发酵的橘子酒中D-柠檬烯(OAV=1.53)贡献突出,强化柑橘特征香气,EC1118菌株发酵橘子酒的高级醇含量较高(异戊醇 OAV=4.56)。电子舌与感官评价显示,Fresco菌株发酵的橘子酒酸味适中、苦涩感弱,香气强度与整体印象评分最高(8.5±0.3),综合品质最优。该研究为橘子酒风味定向调控与工业化生产提供了理论支撑。

关键词： 酿酒酵母; 宜昌蜜橘; 橘子酒; 电子舌; 感官品质

本文引用格式

文颖 , 刘慧婕 , 邓琪婕 , 蔡俊 . 不同酿酒酵母发酵对橘子酒芳香特性和感官品质的影响[J]. 食品与发酵工业, 2026 , 52(1) : 198 -205 . DOI: 10.13995/j.cnki.11-1802/ts.043991

Abstract

Saccharomyces cerevisiae is the core strain in the fruit wine industry, and its selection decisively influences the aromatic characteristics and sensory quality of tangerine wine.This study utilized Yichang tangerines as raw material for fermentation with six S.cerevisiae strains (EC1118, RC212, AU, BA, Fresco, Fermol Blanc), evaluating their impacts on tangerine wine quality through physicochemical analysis, HS-SPME-GC-MS detection of volatile compounds, electronic tongue assessment, and sensory evaluation.Results demonstrated that all six strains completed fermentation, with RC212 and BA yielding higher final alcohol content (10.60±0.14)%vol and (10.70±0.14)%vol, respectively.BA exhibited the highest total acidity (7.50±0.11) g/L, while Fermol Blanc showed the lowest (5.88±0.11) g/L.HS-SPME-GC-MS identified 25 key volatile compounds.Notably, Fresco demonstrated exceptional ester synthesis capacity, with significant Odor Activity Value (OAV) for ethyl decanoate, ethyl octanoate, and isoamyl acetate, contributing significantly to its intense fruity aroma.AU-fermented wine featured a prominent D-limonene contribution (OAV=1.53), enhancing its characteristic citrus aroma, while EC1118 produced elevated higher alcohol levels (isoamyl alcohol OAV=4.56).Electronic tongue and sensory analysis confirmed Fresco-fermented wine balanced acidity with low bitterness, achieving the highest aroma intensity and overall impression score (8.5±0.3), indicating optimal comprehensive quality.This research provides theoretical support for flavor-directed regulation and industrial production of tangerine wine.

Key words： Saccharomyces cerevisiae; Yichang tangerine; tangerine wine; electronic tongue; sensory attributes

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